red bean milk bread babka

sweet red bean filling aka anko swirled inside plush milk bread

fresh off my week in tokyo, this recipe is inspired by the countless red bean filled pastries i tried and loved

the milk bread recipe is courtesy of my lovely new ‘bread baking for beginners’ textbook, just translated to english and the method adapted for shaping into babka

yields eight thick slices

ingredients

red bean paste (makes extra)

200g dry adzuki / azuki / red beans

water to cover

150g caster sugar

milk bread dough

375g plain flour

18g caster sugar

8g salt

6g instant yeast

245g lukewarm water

25g softened butter

glaze

2 tbsp kuromitsu (japanese black sugar syrup)

or substitute a simple syrup made with 50/50 dark brown sugar and water

method

red bean paste

place the beans (200g) in a pot and cover with water

bring to the boil, then cover and reduce to a simmer

simmer for 1-1.5hr, topping up the water as required, until the beans are fully cooked

test by checking if you can easily mash a bean between your fingers

once the beans are cooked, drain the beans and add back to the pot

add the sugar (150g) and a generous pinch of salt

cook over medium heat until the sugar has fully dissolved and the paste has thickened enough such that you can draw a line down the middle of the pot with a spoon

remove from the heat and let cool completely

extra paste can be stored covered in the fridge and is excellent on buttered toast

milk bread dough

add the flour (375g), sugar (18g), salt (8g), yeast (6g), and lukewarm water (245g) to the bowl of a stand mixer

mix with the dough hook attachment on low speed until it forms a cohesive dough

increase to medium speed and knead until the dough is starting to look smooth and supple

add the softened butter (25g) in small chunks, kneading in between

continue the dough kneading until it passes the windowpane test (about 10 minutes)

thoroughly oil the dough ball and transfer to an oiled bowl

cover and let rise for 1 hour in a warm place

once the dough has finished the first rise, turn out onto a clean work surface and pat into a large rectangle, about 20cm high by 40cm wide

spread red bean paste (about 250g, or to taste) evenly over the surface of the dough

starting at one of the short edges, roll up the dough into a log

if the dough is too floppy and difficult to handle you can transfer it to the fridge for 5-10 minutes to solidify

cut the dough in half down the long axis, leaving about 3cm at one end uncut

twist the cut halves so they face upwards, and twist around each other to make a spiral

confused? this is a good photo showing the steps (except I keep one end whole to make it easier to handle)

tuck the ends under the spiral and gently place the babka in the prepared loaf tin

cover lightly and let rise in a warm place for 35-45 minutes

towards the end of the proofing period, preheat oven to 200°C

transfer the buns to the oven and bake for 45 minutes

brush the babka with the sugar syrup as soon as it comes out of the oven

let cool completely before slicing

don’t be too fussed about swirling and shaping, it will still come out looking amazing!

this is best on the day it’s baked and will quickly stale, however can be revitalised with a brief stint in the toaster, oven, or microwave

i’m certain it would also make phenomenal french toast